Yolkless Egg Salad

Name: Yolkless Egg Salad
Total time: 5 min
Yield: 10 份量
Ingredients: 1 teaspoon vegetable oil; 10 ounces egg substitute (such as Egg Beaters®); 🥚 12 hard boiled eggs, yolks discarded and egg whites chopped; 7 ounces mashed potatoes; 🧴 ⅓ cup mayonnaise; 6 green onions, diced; 1 stalk celery, chopped; 🟤 1 tablespoon spicy brown mustard; ⅓ teaspoon chili powder; ⅓ teaspoon garlic powder; 🍶 1 dash balsamic vinegar; Salt and ground black pepper to taste

成本 $10, 保存 $5

來源: Recommended by CookPal

5 分鐘
10 份量
$10

Yolkless Egg Salad

成本 $10, 保存 $5

來源: Recommended by CookPal

5 分鐘
10 份量
$10

食材

Main Ingredients
- 1 teaspoon vegetable oil
- 10 ounces egg substitute (such as Egg Beaters®)
- 🥚 12 hard boiled eggs, yolks discarded and egg whites chopped
- 7 ounces mashed potatoes
- 🧴 ⅓ cup mayonnaise
- 6 green onions, diced
- 1 stalk celery, chopped
- 🟤 1 tablespoon spicy brown mustard
- ⅓ teaspoon chili powder
- ⅓ teaspoon garlic powder
- 🍶 1 dash balsamic vinegar
- Salt and ground black pepper to taste

步驟

Heat vegetable oil in a skillet over medium heat. Cook and stir egg substitute in hot oil until set, about 5 minutes.

Transfer scrambled egg substitute to a plate and refrigerate until chilled.

Stir chilled egg substitute, chopped egg whites, mashed potato, mayonnaise, green onions, celery, mustard, chili powder, garlic powder, balsamic vinegar, salt, and black pepper in a bowl until combined.

營養成分

每份

🔥

卡路里

5
蛋白質
2
碳水化合物
6
脂肪

💡 Refrigerate for at least 30 minutes before serving to let the flavors meld together.Use light mayonnaise or low-fat substitutes to further reduce the calorie and fat content.Serve with lettuce leaves or whole-grain crackers for a complete meal.